Tandoori Phal
Warm, lightly caramelised fruit skewers served with a sweet white chocolate and cardamom cream and a pistachio topping. The fruit is soft with a little char, and the cream is rich and aromatic.
Cardamom for the chocolate cream
2 gStirred into the cream and melted chocolate (step 4)Everything else
Method
- Cut 300 g apple, 280 g peach, 280 g pineapple and 250 g large strawberry into bite-size pieces.
- Thread the fruit onto soaked wooden skewers, mixing the different fruits on each skewer.
- Put a heatproof bowl over a saucepan of simmering water and melt 360 g white chocolate in it.
- Stir 159 g double cream and the cardamom for the chocolate cream into the melted chocolate until smooth. Set aside.
- Heat a griddle pan over a high heat.
- Cook the skewers in batches in the hot pan for 8–9 minutes, turning them from time to time. Move them to a serving platter.
- To serve, spoon the chocolate cream over the fruit and scatter 30 g crushed pistachio on top. Put the remaining cream in a bowl on the table.
Don't have something?
Green appleUse the same weight; slightly tarter and firmer. Good where the apple should hold shape.
PearUse the same weight; softer and sweeter. Cook a little less and reduce added sugar.
GuavaUse the same weight; firmer and more aromatic. Peel if the skin is tough.
Canned pineappleUse the same drained weight; pat dry before cooking. It is sweeter, so reduce added sugar.
Green mangoUse the same weight; it is much more sour, so add a little sugar and cook 5 minutes longer until soft.
- Apple
Use the same weight; it holds shape but is less acidic. Add a squeeze of lemon and cook 5 minutes longer.
Green grapeUse the same weight, halved or chopped; add a little lemon juice if the recipe needs tartness. Texture is firmer and less juicy.
- Pear
Use the same weight, diced; it is softer and sweeter, so reduce added sugar slightly.
- Canned pineapple
Use the same drained weight, chopped; it is more acidic and sweet, so adjust sugar and lemon accordingly.
Milk chocolateUse the same weight; it is less sweet and has cocoa solids, so reduce any added sugar slightly and expect a darker flavour.
Condensed milkUse about 60% of the weight for sweetness only; it will not set like white chocolate, so only use where the chocolate is melted into a sauce or filling.
Heavy creamUse the same weight; whips and cooks almost identically.
Single creamUse the same weight in cooking, but it will not whip; reduce other liquid slightly.
Clotted creamUse 80% of the weight; richer and thicker, good for serving but not for whipping.
Green cardamom seedGrind freshly extracted inner black seeds finely; use equal weight (1:1). Greatly superior aroma with potent eucalyptus and citrus notes.
Green cardamom podLightly crack whole pods and simmer them in the gravy; use 150% of the weight of ground cardamom. Fish out the pods before serving.
Ground nutmegUse 50% of the weight. Delivers warm, sweet aroma, but lacks cardamom's cooling, citrusy top notes.
Pistachio nutUse the same weight; blanch and peel for a brighter green paste. This is the closest match.
AlmondUse the same weight; blanch and peel. It is firmer and less sweet, so grind a little longer.
Cashew nutUse the same weight; soak in hot water for 15 minutes for a smooth paste. It is sweeter and softer.
Similar dishes
- Same: Phalon ki Chaat and this dish are both fruit-based dishes, and both include apple as a main fruit.
- Different: Phalon ki Chaat uses guava, orange, banana, and green grape with amchoor, lemon juice, cumin, black salt, black pepper, dried mint, and sugar, while this dish uses caramelised fruit skewers with white chocolate, double cream, cardamom, and pistachio and has no dairy or chocolate.
- Same: Fresh Fruit Cassata shares fruit, pistachios and a creamy sweet dessert format with this dish.
- Different: Fresh Fruit Cassata is a frozen layered dessert with Madeira cake, vanilla, strawberry and pistachio ice creams, candied fruit, mango and dark rum, while this dish is warm caramelised fruit skewers with white chocolate and cardamom cream.
- Same: Malai Kulfi shares ground green cardamom and pistachio with this dish.
- Different: Malai Kulfi is a frozen dessert made from double cream, mango pulp, condensed milk and evaporated milk, while this dish uses fresh apple, peach, pineapple and strawberry with white chocolate and cream and is served warm.